Resource potential pea varieties of the Sverdlovsk region for obtaining protein hydrolysates

There is a growing interest in protein hydrolysates obtained from plant sources due to the increasing demand for plant proteins in the food industry and among vegetarians and vegans. Legumes are characterized by high nutritional value and serve as a good source of plant protein. The production of modified plant protein used in the food industry in the production of healthy food products is considered a promising direction. The aim of the research was a comparative assessment of pea varieties grown in the Sverdlovsk region in terms of protein content and amino acid composition, as well as the development of a technology for obtaining hydrolysates of vegetable protein. The objects of the study were dry whole peas of the Samarius, Sakharny 2, Truzhenik, Flagman 12, Alpha varieties (Sverdlovsk region, harvest 2024). The authors proposed a method for treating plant substrate with proteolytic enzymes and calcium lactate. The choice of enzymes is determined by the degree of their activity and the mechanism of action on the structure of protein components. The expediency of using an enzyme preparation synthesized by Bacillus licheniformis and including a complex of exo- and endoproteases, the alkaline bacterial protease "Protozyme" with an activity of 50,000 units/g, is shown. It was determined that the highest protein content is in the Samarius pea variety seeds – 28%. The authors analyzed the amino acid composition of pea varieties, conducted a comparative analysis of the functional and technological properties of pea protein hydrolysate, and presented organoleptic indicators of experimental hydrolysate samples in comparison with commercial samples. Optimal hydrolysis conditions were determined, including the addition of 1% protease and 0.5% calcium lactate from the mass of the hydrolysate to the substrate. The resulting sample with a protein content of up to 76% demonstrates high functional and technological properties and surpasses commercial samples, possessing high technological suitability for use in food products.